pork sausage is a type of meat product usually made from ground pork along with salt and spices. This is in 1lb bulk pkgsIngredients: Pork, water, salt, spices

pork sausage is a type of meat product usually made from ground pork along with salt and spices. This is in 1lb bulk pkgsIngredients: Pork, water, salt, spices

Sausage - Old Country -

salt & Pepper

Bacon is salt-cured meat cut from a pig's belly. The most usual form of bacon in the United States is side pork, which is cut from the side of the pig. It's very fatty and has long layers of fat running parallel to the rind. It is served on its own, incorporated into meals (such as eggs and bacon), or used as an ingredient in dishes like sandwiches, soups, salads, and even sweets like maple bacon ice cream. Ingredients: Pork belly, water, natural cure, celery juice powder, California ham spice <h2> </h2>

Bacon is salt-cured meat cut from a pig's belly. The most usual form of bacon in the United States is side pork, which is cut from the side of the pig. It's very fatty and has long layers of fat running parallel to the rind. It is served on its own, incorporated into meals (such as eggs and bacon), or used as an ingredient in dishes like sandwiches, soups, salads, and even sweets like maple bacon ice cream.Ingredients: Pork belly, water, natural cure, celery juice powder, California ham spice

Bacon -Hickory Smoked Natural Cure

size may vary 1.0 lb - 1.2 lbs per pkg

Chicken Backs (Bones) - 4 backs to pkg Chicken Backs are basically about 90% skin and bone. Backs are extremely popular in the southern states: even though there is little meat on them, they offer lots of area to be coated with batter and deep-fried.&nbsp;They are also good barbequed with lots of tasty sauce on them.&nbsp;Backs are really no different from chicken wings, which also have little meat on them, but which fly off the menu because people buy them for the tasty coatings. Cooks elsewhere tend just to use Chicken Backs to make stock from.&nbsp;They are good for stock because they have a lot of bones with flavorful marrow inside them.&nbsp;And the bonus is that, with the Chicken Back holding just a fiddly small amount of meat, you don’t need to feel wasteful about just using it for stock.

Chicken Backs (Bones) - 4 backs to pkg  Chicken Backs are basically about 90% skin and bone. Backs are extremely popular in the southern states: even though there is little meat on them, they offer lots of area to be coated with batter and deep-fried. They are also good barbequed with lots of tasty sauce on them. Backs are really no different from chicken wings, which also have little meat on them, but which fly off the menu because people buy them for the tasty coatings.Cooks elsewhere tend just to use Chicken Backs to make stock from. They are good for stock because they have a lot of bones with flavorful marrow inside them. And the bonus is that, with the Chicken Back holding just a fiddly small amount of meat, you don’t need to feel wasteful about just using it for stock.

Chicken Backs (Bones) - 4 backs to pkg (Small)

size may vary 3.0 lb - 4.5 lbs per pkg

Beef Sticks - Sweet &amp; Sassy FlavorIngredients: Piedmontese BEEF, water, salt, flavoring, sugar, ,Monsodium Glutamate, sodium nitrite, Sodium Erythorbate (packed in Collagen casing). We have these made at G &amp; W Meat &amp; Bavarian Style Sausage Co. Inc., St. Louis MO 63116. They use our Piedmontese meat and their wonderful German Recipes

Beef Sticks - Sweet & Sassy FlavorIngredients: Piedmontese BEEF, water, salt, flavoring, sugar, ,Monsodium Glutamate, sodium nitrite, Sodium Erythorbate (packed in Collagen casing).We have these made at G & W Meat & Bavarian Style Sausage Co. Inc., St. Louis MO 63116. They use our Piedmontese meat and their wonderful German Recipes

Beef Sticks - Jalapeno cheddar

Net wt. 5 oz to 8 0z

Beef soup bones are:<ul><li>Cut from the shank marrow bone or the upper leg of the animal.</li><li>Roughly 4–6-inch oval-shaped discs with a cylindrical marrow bone surrounded by meat.</li><li>Known for their rich flavor and high collagen content, which adds depth to soups and broths.</li></ul>

Beef soup bones are:Cut from the shank marrow bone or the upper leg of the animal.Roughly 4–6-inch oval-shaped discs with a cylindrical marrow bone surrounded by meat.Known for their rich flavor and high collagen content, which adds depth to soups and broths.

Beef Soup Bones

size may vary 1.0 lb - 2.0 lbs per pkg

Chicken Wings - 8 per pkg are&nbsp;white meat, even though they're juicier and have a more concentrated poultry flavor, like dark meat. Many people think of Buffalo wings when they think of this part of the chicken, and for good reason: they're extremely popular throughout the United States.

Chicken Wings - 8 per pkg are white meat, even though they're juicier and have a more concentrated poultry flavor, like dark meat. Many people think of Buffalo wings when they think of this part of the chicken, and for good reason: they're extremely popular throughout the United States.

Chicken Wings - 8 per pkg

size may vary 1.75 lb - 2.75 lbs per pkg

Beef liver is a nutritious food item naturally high in protein, vitamins, nutrients, and minerals. The nutritional properties of beef liver can benefit the immune system, tissue repair, and energy production. According to the United States Department of Agriculture’s&nbsp;Food Data Central Database Trusted Source, per 100 grams (g), beef liver contains:<ul><li>133 calories</li><li>20.35 g of protein</li><li>4.78 milligrams (mg) of iron</li><li>16,814 international units of vitamin A</li><li>1.1 mg of vitamin C total ascorbic acid</li><li>274 mg of cholesterol</li></ul>A small amount of beef liver can provide more than the Daily Value for many essential nutrients and typically contains more vitamins than many fruits and vegetables.It is also rich in high quality protein and low in calories.

Beef liver is a nutritious food item naturally high in protein, vitamins, nutrients, and minerals. The nutritional properties of beef liver can benefit the immune system, tissue repair, and energy production. According to the United States Department of Agriculture’s Food Data Central Database Trusted Source, per 100 grams (g), beef liver contains:133 calories20.35 g of protein4.78 milligrams (mg) of iron16,814 international units of vitamin A1.1 mg of vitamin C total ascorbic acid274 mg of cholesterolA small amount of beef liver can provide more than the Daily Value for many essential nutrients and typically contains more vitamins than many fruits and vegetables.It is also rich in high quality protein and low in calories. 

Beef Liver

size may vary 1. lb - 1.5 lbs per pkg

Although chicken hearts may not be as popular as other types of meat, they can be a nutritious and flavorful addition to your diet.With their chewy texture and sweet, slightly metallic flavor, chicken hearts are also versatile and easy to prepare.Additionally, they’re rich in several key nutrients and may be linked to several health benefits.This article discusses the potential benefits and downsides of chicken hearts, along with some simple ways to cook and enjoy them at home. <h2>Nutrients in chicken hearts</h2>Chicken hearts are highly nutritious and provide a good amount of protein,&nbsp;zinc, copper, iron, and vitamin B in each serving.A 3.5-ounce (100-gram) serving of cooked chicken heart contains the following nutrients<ul><li>Calories:&nbsp;185</li><li>Protein:&nbsp;26 grams</li><li>Fat:&nbsp;8 grams</li><li>Carbs:&nbsp;0.1 grams</li><li>Vitamin B12:&nbsp;304% of the Daily Value (DV)</li><li>Zinc:&nbsp;66% of the DV</li><li>Riboflavin:&nbsp;57% of the DV</li><li>Copper:&nbsp;56% of the DV</li><li>Pantothenic acid:&nbsp;53% of the DV</li><li>Iron:&nbsp;50% of the DV</li><li>Folate:&nbsp;20% of the DV</li><li>Vitamin B6:&nbsp;19% of the DV</li><li>Niacin:&nbsp;18% of the DV</li><li>Phosphorus:&nbsp;16% of the DV</li><li>Selenium:&nbsp;15% of the DV</li></ul>Chicken hearts are especially rich in&nbsp;vitamin B12, an essential micronutrient involved in DNA synthesis, red blood cell formation, and nerve health They’re also high in zinc, which is necessary for cell growth, wound healing, and blood sugar management Plus, they can boost your intake of riboflavin, a water-soluble B-vitamin that’s crucial for growth, development, and energy metabolism

Although chicken hearts may not be as popular as other types of meat, they can be a nutritious and flavorful addition to your diet.With their chewy texture and sweet, slightly metallic flavor, chicken hearts are also versatile and easy to prepare.Additionally, they’re rich in several key nutrients and may be linked to several health benefits.This article discusses the potential benefits and downsides of chicken hearts, along with some simple ways to cook and enjoy them at home.Nutrients in chicken heartsChicken hearts are highly nutritious and provide a good amount of protein, zinc, copper, iron, and vitamin B in each serving.A 3.5-ounce (100-gram) serving of cooked chicken heart contains the following nutrientsCalories: 185Protein: 26 gramsFat: 8 gramsCarbs: 0.1 gramsVitamin B12: 304% of the Daily Value (DV)Zinc: 66% of the DVRiboflavin: 57% of the DVCopper: 56% of the DVPantothenic acid: 53% of the DVIron: 50% of the DVFolate: 20% of the DVVitamin B6: 19% of the DVNiacin: 18% of the DVPhosphorus: 16% of the DVSelenium: 15% of the DVChicken hearts are especially rich in vitamin B12, an essential micronutrient involved in DNA synthesis, red blood cell formation, and nerve healthThey’re also high in zinc, which is necessary for cell growth, wound healing, and blood sugar managementPlus, they can boost your intake of riboflavin, a water-soluble B-vitamin that’s crucial for growth, development, and energy metabolism

Chicken Hearts

size may vary .75 lb - 1.25 lbs per pkg

Small Chicken Eggs - Are eggs from young birds that have not reached adult status this is the next stage up from pullets. They are small. Besides pasture grasses, our hens eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.&nbsp;&nbsp; &nbsp;&nbsp;Our eggs are Free range eggs they come from&nbsp;hens that have access to an outdoor range during the day but are housed securely and comfortably in sheds at night. To be classified as a free range egg farm, the hens must have meaningful and regular access to an outdoor range during daylight hours.

Small Chicken Eggs - Are eggs from young birds that have not reached adult status this is the next stage up from pullets. They are small. Besides pasture grasses, our hens eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.    Our eggs are Free range eggs they come from hens that have access to an outdoor range during the day but are housed securely and comfortably in sheds at night. To be classified as a free range egg farm, the hens must have meaningful and regular access to an outdoor range during daylight hours.

Chicken Eggs - Small

1 dozen

Ribeye steak is a cut of beef that comes from the beef rib primal cut.&nbsp;It is known for its&nbsp;tenderness,&nbsp;juiciness, and&nbsp;flavor.&nbsp;Ribeye steaks are sometimes called beauty steaks and are one of the most common and best types of steak.&nbsp;They are tender, juicy, and very flavorful, with just the right amount of fat.&nbsp;The main muscle in a ribeye steak is the longissimus dorsi, a long, tender muscle that runs from the cow’s hip bone to the shoulder blade. It’s tender because it doesn’t get much exercise.&nbsp;Ribeye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone and muscle.&nbsp;The best way to cook a ribeye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet.&nbsp;Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy.&nbsp;Brush the steak lightly with oil on both sides and get the grill or pan smoking hot before you add the meat.&nbsp;&nbsp;A 1.5 -inch-thick steak takes about 3 to 5 minutes per side for medium-rare; monitor the internal temperature with an instant-read thermometer and pull the steak when it reaches 130 to 135 F.&nbsp;Let it rest for 5 to 10 minutes before serving.&nbsp;Increase the cooking time by 1 or 2 minutes per side for each additional degree of doneness. ﻿Alternative names: Delmonico steak&nbsp;·&nbsp;Scotch fillet&nbsp;·&nbsp;beauty steak&nbsp;·&nbsp;market steak&nbsp;·&nbsp;Spencer steak&nbsp;·&nbsp;<a href="https://www.bing.com/ck/a?!&amp;&amp;p=d59b444a4a427b6fJmltdHM9MTcwNTE5MDQwMCZpZ3VpZD0xZDY5OWVjMS1mY2FiLTZhNzUtMGVmYS04ZTBjZmQ0ZDZiYTMmaW5zaWQ9NTkxMg&amp;ptn=3&amp;ver=2&amp;hsh=3&amp;fclid=1d699ec1-fcab-6a75-0efa-8e0cfd4d6ba3&amp;u=a1L3NlYXJjaD9GT1JNPVNOQVBTVCZxPUVudHJlYyVjMyViNHRlJmZpbHRlcnM9c2lkOiJmMTliNTU2My1lNDc1LTE0ZDktYzBhOS05ZDk5NjQyYzgxNGEi&amp;ntb=1" rel="noopener noreferrer" target="_blank" class="ql-size-large">Entrecôte</a>&nbsp;(French)

Ribeye steak is a cut of beef that comes from the beef rib primal cut. It is known for its tenderness, juiciness, and flavor. Ribeye steaks are sometimes called beauty steaks and are one of the most common and best types of steak. They are tender, juicy, and very flavorful, with just the right amount of fat. The main muscle in a ribeye steak is the longissimus dorsi, a long, tender muscle that runs from the cow’s hip bone to the shoulder blade. It’s tender because it doesn’t get much exercise. Ribeye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone and muscle. The best way to cook a ribeye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy. Brush the steak lightly with oil on both sides and get the grill or pan smoking hot before you add the meat.  A 1.5 -inch-thick steak takes about 3 to 5 minutes per side for medium-rare; monitor the internal temperature with an instant-read thermometer and pull the steak when it reaches 130 to 135 F. Let it rest for 5 to 10 minutes before serving. Increase the cooking time by 1 or 2 minutes per side for each additional degree of doneness.﻿Alternative names: Delmonico steak · Scotch fillet · beauty steak · market steak · Spencer steak · Entrecôte (French)

Beef Ribeye Steak - Bone-in

Bone-in - size vary 1.0 - 2 lb

<h2>Beef Pre-Order Information</h2>This is a pre-order item. Orders are typically ready 3–4 weeks after the beef is delivered to the locker plant. Please contact us for current lead times.A non-refundable deposit is required for either a ¼ or ½ beef. This deposit reserves your spot and will be applied toward your final balance once final weights are determined.<h3>Half Beef Pricing (Estimated)</h3><ul><li>Approximately $2,070 total</li><li>$9.00 per pound of retail cuts (final take-home weight)</li><li>Estimated take-home weight: 220–230 lbs</li></ul><h3>Price Includes:</h3><ul><li>Premium Piedmontese beef</li><li>Professional USDA processing</li><li>Delivery within a 60-mile radius of our farm</li></ul>🗓 Now accepting pre-orders for March &amp; April 2026

Beef Pre-Order InformationThis is a pre-order item. Orders are typically ready 3–4 weeks after the beef is delivered to the locker plant. Please contact us for current lead times.A non-refundable deposit is required for either a ¼ or ½ beef. This deposit reserves your spot and will be applied toward your final balance once final weights are determined.Half Beef Pricing (Estimated)Approximately $2,070 total$9.00 per pound of retail cuts (final take-home weight)Estimated take-home weight: 220–230 lbsPrice Includes:Premium Piedmontese beefProfessional USDA processingDelivery within a 60-mile radius of our farm🗓 Now accepting pre-orders for March & April 2026

Bulk Beef -  Half

Bulk 1/2 beef deposit

Chicken Broth - SCP takes our chicken backs and pressures them with herbs and organic carrots, onions, &amp; celery. Then strain the broth and place in canning jars. We then pressure seal the jars for longevity &amp; freshness.

Chicken Broth - SCP takes our chicken backs and pressures them with herbs and organic carrots, onions, & celery. Then strain the broth and place in canning jars. We then pressure seal the jars for longevity & freshness. 

Chicken Broth canned- pint

1 pint jar

Sirloin Steak - sirloin is almost always broken down into two boneless wholesale cuts: the top sirloin butt and bottom sirloin butt. The top sirloin butt is what we use to make our boneless steaks.&nbsp;Top sirloin steaks make economical choices for the grill that still come close in enjoyment to the more expensive short loin and rib cuts such as the New York strip and rib-eye. <ul><li>Sirloin and tenderloin are types of beef cuts that have the&nbsp;lowest fat&nbsp;among other types of beef cuts. However, the fat and protein content of the two types of meat cuts are slightly different. </li></ul> <ul><li>Sirloin steak has&nbsp;multiple minerals&nbsp;that have different functions in the body.&nbsp;Selenium&nbsp;boosts the immune system and is important for thyroid function. </li></ul>﻿<ul><li>Sirloin steak has a moderate amount of total fat, and&nbsp;little saturated fat. In comparison, 3 ounces of t-bone steak contain 14 grams of total fat, which is almost double.</li></ul>

Sirloin Steak - sirloin is almost always broken down into two boneless wholesale cuts: the top sirloin butt and bottom sirloin butt. The top sirloin butt is what we use to make our boneless steaks. Top sirloin steaks make economical choices for the grill that still come close in enjoyment to the more expensive short loin and rib cuts such as the New York strip and rib-eye.Sirloin and tenderloin are types of beef cuts that have the lowest fat among other types of beef cuts. However, the fat and protein content of the two types of meat cuts are slightly different. Sirloin steak has multiple minerals that have different functions in the body. Selenium boosts the immune system and is important for thyroid function. ﻿Sirloin steak has a moderate amount of total fat, and little saturated fat. In comparison, 3 ounces of t-bone steak contain 14 grams of total fat, which is almost double.

Beef Sirloin Steak

size vary 1 lb - 2 lbs 

Baby back ribs&nbsp;are a tender and lean cut of&nbsp;pork&nbsp;from the upper ribs of the&nbsp;pig.&nbsp;They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare&nbsp;ribs. Baby Back Ribs&nbsp;Fast Facts&nbsp;Baby back ribs&nbsp;are a cut of&nbsp;pork&nbsp;that comes from the&nbsp;upper ribcage&nbsp;area of a domestic&nbsp;pig.

Baby back ribs are a tender and lean cut of pork from the upper ribs of the pig. They can be baked, grilled, or smoked slowly, and taste great with sauce or a rub. They are named baby back because they are shorter than spare ribs. Baby Back Ribs Fast Facts Baby back ribs are a cut of pork that comes from the upper ribcage area of a domestic pig.

Pork Baby back Ribs

size may vary 1.0 lb - 1.25 lbs per pkg

Lamb Ribs are spareribs the of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs. Good for Grilling Cooking Notes The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut.

Lamb Ribs are spareribs the of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs. Good for Grilling Cooking Notes The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut.

Lamb Ribs

size may vary 1.25 lb - 2.5 lbs per pkg

Pullet Chicken Eggs - Are eggs from young birds that are just starting to lay eggs. They are small. Besides pasture grasses, our hens eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.&nbsp;&nbsp; &nbsp;&nbsp;Our eggs are Free range eggs they come from&nbsp;hens that have access to an outdoor range during the day but are housed securely and comfortably in sheds at night. To be classified as a free range egg farm, the hens must have meaningful and regular access to an outdoor range during daylight hours.

Pullet Chicken Eggs - Are eggs from young birds that are just starting to lay eggs. They are small. Besides pasture grasses, our hens eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.    Our eggs are Free range eggs they come from hens that have access to an outdoor range during the day but are housed securely and comfortably in sheds at night. To be classified as a free range egg farm, the hens must have meaningful and regular access to an outdoor range during daylight hours.

Chicken Eggs - pullets

Chicken - whole - The chicken with all parts intact, does not include the giblets stuffed in the cavity. The neck is intact. Consists of white and dark meat.

Chicken - whole - The chicken with all parts intact, does not include the giblets stuffed in the cavity. The neck is intact. Consists of white and dark meat.

Chicken - whole

size may vary

Chicken Eggs - Besides pasture grasses, our hens eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.&nbsp;&nbsp; &nbsp;&nbsp;Our eggs are Free range eggs they come from&nbsp;hens that have access to an outdoor range during the day but are housed securely and comfortably in sheds at night. To be classified as a free range egg farm, the hens must have meaningful and regular access to an outdoor range during daylight hours. Please note that we do use recycled egg cartons, so please return yours. Thank you

Chicken Eggs - Besides pasture grasses, our hens eat all the bugs they can find, plus a balanced, locally produced feed containing 16% protein, grain, vitamins and minerals. They do not eat fish or fish by-products to prevent "off flavors" from contaminating the rich flavor of our eggs, nor do they eat any meat by-products.    Our eggs are Free range eggs they come from hens that have access to an outdoor range during the day but are housed securely and comfortably in sheds at night. To be classified as a free range egg farm, the hens must have meaningful and regular access to an outdoor range during daylight hours.Please note that we do use recycled egg cartons, so please return yours. Thank you

Chicken Eggs

<h2>What Is Leaf Lard?</h2>Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin. As such, it has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.<h2> </h2><h2>How to Use Leaf Lard</h2>Like all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for larding <h2>Leaf Lard vs. Conventional Lard</h2>Leaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

What Is Leaf Lard?Leaf Lard specifically comes from the soft, visceral fat from around the pig's kidney and loin.  As such, it has a very delicate, super spreadable consistency at room temperature.  This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.How to Use Leaf LardLike all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. While leaf lard doesn't have the pronounced porky flavor of fatback or the stringiness of caul fat, it does have a gentle back note of subtle meatiness that hydrogenated lard lacks. So, leaf lard is an excellent choice when you want that high smoking point, but you don't want the final product to taste like pork, such as when you're making donuts or French fries.Due to its naturally high moisture content and mild, delicate flavor, leaf lard is particularly prized by bakers for use in producing flavorful, flaky pie crusts and pastries.True lard-ophite's may even choose to spread whipped leaf lard on bread. Add a sprinkle of sea salt, and you'll see why it is customary practice in some regions of the world. But leaf lard is not suitable for everything. Its softer consistency, for example, makes it a poor choice to use for lardingLeaf Lard vs. Conventional LardLeaf lard is made only from certain soft fatty areas of the pig, which gives it its characteristically delicate texture and clean, non-porky flavor. The conventional lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and typically treated in a variety of ways, including hydrogenation and bleaching, with the addition of emulsifiers and antioxidants to deodorize the lard, prolong its shelf life, and keep it solid at room temperature.

Pork Leaf Lard

pint 

Quart

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of the ground beef is frozen right upon production and be kept in the freezer for up to a year.

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of the ground beef is frozen right upon production and be kept in the freezer for up to a year.

Ground Beef 90% lean

1 lb packages

Roast - Top Round by Sugar Creek Piedmontese

Roast - Top Round by Sugar Creek Piedmontese

Top Round Roast

size may vary 2.5 lb - 3.5 lbs per pkg

Roast - Tri-Tip by Sugar Creek Piedmontese

Roast - Tri-Tip by Sugar Creek Piedmontese

Tri-Tip Roast

size may vary 3.0 lb - 4.75 lbs per pkg

The beef we use for Kebobs is sirloin tip steak. Sirloin Tip steak has a little fat and has a beefy flavor a little more delicate than other cuts. This allows you to get the full flavor of the marinade with a nice underlying beefiness that isn't overpowering.

The beef we use for Kebobs is sirloin tip steak. Sirloin Tip steak has a little fat and has a beefy flavor a little more delicate than other cuts. This allows you to get the full flavor of the marinade with a nice underlying beefiness that isn't overpowering.

Beef Kebobs

size may vary .75 lb - 1.5 lbs per pkg

Roast - London Broil by Sugar Creek Piedmontese

Roast - London Broil by Sugar Creek Piedmontese

London Broil 

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking.&nbsp;Even after that, though, it will still be a bit chewy.&nbsp;It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker.&nbsp;In an oven, allow 45 to 50 minutes per pound (450g.)&nbsp;You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews. Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking. Even after that, though, it will still be a bit chewy. It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker. In an oven, allow 45 to 50 minutes per pound (450g.) You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews.Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart

Beef tongue&nbsp;(also known as&nbsp;neat's tongue&nbsp;or&nbsp;ox tongue) is a cut of beef made of the&nbsp;tongue&nbsp;of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States.

Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States.

Beef Tongue

1 - SCP Insulate Tote

 SCP Insulate Tote

1 bag

Ground pork is simply pork meat that has been ground into a fine texture.It’s different from sausage because it contains both lean and fatty meats and has no seasons.Ground pork is a versatile meat that can be used in place of ground beef, chicken, or turkey in many recipes.

Ground pork is simply pork meat that has been ground into a fine texture.It’s different from sausage because it contains both lean and fatty meats and has no seasons.Ground pork is a versatile meat that can be used in place of ground beef, chicken, or turkey in many recipes.

Ground Pork

Short ribs&nbsp;- Bone In- are a cut of&nbsp;beef&nbsp;taken from the&nbsp;plate, or&nbsp;rib&nbsp;areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just .5 to 2 inches (1.3 to 5.1&nbsp;cm) or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15&nbsp;cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines.

Short ribs - Bone In- are a cut of beef taken from the plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just .5 to 2 inches (1.3 to 5.1 cm) or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines.

Beef Short Ribs - Bone-in

Bone-in 1.0 to 3.0 lbs

Short Ribs - Boneless

variety weight

Short ribs&nbsp;- Bone In- are a cut of&nbsp;beef&nbsp;taken from the&nbsp;plate, or&nbsp;rib&nbsp;areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. These are cut "flanken", which is cut across the bone and leaves the bone just .5 to 2 inches (1.3 to 5.1&nbsp;cm) or less in length. Short ribs are popular in many international cuisines.

Short ribs - Bone In- are a cut of beef taken from the plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. These are cut "flanken", which is cut across the bone and leaves the bone just .5 to 2 inches (1.3 to 5.1 cm) or less in length. Short ribs are popular in many international cuisines.

Short Ribs - Korean Style

A&nbsp;ribeye boneless roast&nbsp;is a large cut of beef that comes from the rib area of the cow, which is the same part that’s known for producing the tender, flavorful, and popular ribeye steak. Essentially, a ribeye steak is cut from the ribeye roast area.&nbsp;Like a ribeye, the ribeye roast can either be cut into a boneless roast or a bone-in roast when it’s removed from the cow. A&nbsp;ribeye bone-in roast&nbsp;and a&nbsp;prime rib roast&nbsp;are both cuts of beef that come from the rib area of the cow.&nbsp;The main difference between the two is that a&nbsp;prime rib roast&nbsp;is typically cooked with the bone-in, while a&nbsp;ribeye roast&nbsp;is prepared boneless.The prime rib roast is a larger cut of steak that includes the bone and more fat content, while the ribeye roast is a smaller cut of steak that does not include the bone and has less fat. Alternative names: Delmonico steak&nbsp;·&nbsp;Scotch fillet&nbsp;·&nbsp;beauty steak&nbsp;·&nbsp;market steak&nbsp;·&nbsp;Spencer steak&nbsp;·&nbsp;<a href="https://www.bing.com/ck/a?!&amp;&amp;p=d59b444a4a427b6fJmltdHM9MTcwNTE5MDQwMCZpZ3VpZD0xZDY5OWVjMS1mY2FiLTZhNzUtMGVmYS04ZTBjZmQ0ZDZiYTMmaW5zaWQ9NTkxMg&amp;ptn=3&amp;ver=2&amp;hsh=3&amp;fclid=1d699ec1-fcab-6a75-0efa-8e0cfd4d6ba3&amp;u=a1L3NlYXJjaD9GT1JNPVNOQVBTVCZxPUVudHJlYyVjMyViNHRlJmZpbHRlcnM9c2lkOiJmMTliNTU2My1lNDc1LTE0ZDktYzBhOS05ZDk5NjQyYzgxNGEi&amp;ntb=1" rel="noopener noreferrer" target="_blank">Entrecôte</a>&nbsp;(French)

A ribeye boneless roast is a large cut of beef that comes from the rib area of the cow, which is the same part that’s known for producing the tender, flavorful, and popular ribeye steak. Essentially, a ribeye steak is cut from the ribeye roast area. Like a ribeye, the ribeye roast can either be cut into a boneless roast or a bone-in roast when it’s removed from the cow. A ribeye bone-in roast and a prime rib roast are both cuts of beef that come from the rib area of the cow. The main difference between the two is that a prime rib roast is typically cooked with the bone-in, while a ribeye roast is prepared boneless.The prime rib roast is a larger cut of steak that includes the bone and more fat content, while the ribeye roast is a smaller cut of steak that does not include the bone and has less fat.Alternative names: Delmonico steak · Scotch fillet · beauty steak · market steak · Spencer steak · Entrecôte (French)

Ribeye Roast - Boneless

This is a Pre-order Item.  Allow 3 to 4 weeks 

&nbsp;Ground chicken is chicken meat that has been finely minced or processed into small, uniform pieces. We use the drumsticks, that have flavor and moisture.Texture: Soft, tender, and slightly moist, making it versatile for shaping into patties, meatballs, or fillings.Flavor: Mild and lean, with a lighter taste compared to ground beef or pork. It easily absorbs seasonings, herbs, and marinades.Uses:<ul><li>Burgers, meatballs, and sausages</li><li>Stir-fries, tacos, and pasta sauces</li><li>Soups, stews, and casseroles</li></ul>Nutritional Profile:<ul><li>Lower in fat than many other ground meats</li><li>High in protein</li><li>A good option for lighter, healthier recipes</li></ul>

 Ground chicken is chicken meat that has been finely minced or processed into small, uniform pieces. We use the drumsticks, that have flavor and moisture.Texture: Soft, tender, and slightly moist, making it versatile for shaping into patties, meatballs, or fillings.Flavor: Mild and lean, with a lighter taste compared to ground beef or pork. It easily absorbs seasonings, herbs, and marinades.Uses:Burgers, meatballs, and sausagesStir-fries, tacos, and pasta saucesSoups, stews, and casserolesNutritional Profile:Lower in fat than many other ground meatsHigh in proteinA good option for lighter, healthier recipes

Chicken - Ground

avg 1 lb size

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of ground beef is frozen right upon production and be kept in the freezer for up to a year.

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of ground beef is frozen right upon production and be kept in the freezer for up to a year.

Ground Beef 90% lean -  10 lb bundle

 Bundle 10 lb

Eye of Round Steak, in a nutshell, it’s part of the cow’s butt, and it makes up part of a not so fancy team of meat and&nbsp;steak cuts. The hip and buttocks are hardworking muscles, and as such, they produce lean cuts.I It comes as a perfectly round 4 to 6-inch cut that is 1/8" inch thick. Although many chastise the eye of round for being tough — it will never be one of the&nbsp;best grilling steaks&nbsp;— with a little preparation and the correct approach, it has the potential to be a flavorful and enjoyable meal. Sometimes refer to it as a minute Steak. Great for breakfast or a quick sandwich.

Eye of Round Steak, in a nutshell, it’s part of the cow’s butt, and it makes up part of a not so fancy team of meat and steak cuts. The hip and buttocks are hardworking muscles, and as such, they produce lean cuts.I It comes as a perfectly round 4 to 6-inch cut that is 1/8" inch thick. Although many chastise the eye of round for being tough — it will never be one of the best grilling steaks — with a little preparation and the correct approach, it has the potential to be a flavorful and enjoyable meal. Sometimes refer to it as a minute Steak. Great for breakfast or a quick sandwich.

Eye of Round steak (thinly sliced)

Misc. - Oxtail by Sugar Creek Piedmontese

Misc. - Oxtail by Sugar Creek Piedmontese

Oxtail

Sugar Creek Piedmontese

location: American Legion Post 397 parking lot.&nbsp;This is located right behind Bristol's Seafood GrillTuesday Pickup is a pre-order only pickup Times: 10 am to 10:30

Creve Coeur Pickup Locations

The Lake St. Louis Farmers and Artists Market at the Meadows. Pickup at booth Opening Day April 4,2025

Lake St. Louis Farmers & Artists Market at the Meadows

SCP will deliver to your home on ﻿Tuesday's mid-day Fulfillment times will be from 11:00 am to 3:00 pm

St. Charles County Tuesday Delivery

Market Wagon delivery zone

Lincoln County Pickup Location

This is a Tuesday Delivery. Please call if your address is currently not in the delivery area. Orders over $300 will have free delivery

St. Louis County Delivery area (Brentwood, Chesterfield, Creve Coeur, Town & Country, Maryland Heights)

Lake St. Louis Saturday PICKUP Second and Fourth Saturday of the month January - MarchLocation: Learning Lodge West 5101 Lake St. Louis Blvd Lake St. Louis, MO 63367Times: 10 am - 11 am

Lake St. Louis Saturday Pickup 

The Boulevard Winter Pickup location Time: 11 - noon <ul><li> March 19</li></ul> This pickup location at: 33 The Boulevard, St. Louis, MO. We are in the parking lot.

closed 

Winter Pickup Dates: Second and Fourth Saturday of the Month pickup Times: 10:00 am 11:00 am<ul><li> </li><li>March 9, March 23</li></ul>

Non-Fullment Dates

Boulevard Farmers Market Opening Day May 3, 2026 Time: 10 am - 1 pm Google Crate &amp; Barrell, 1 The BLVD, Richman Heights, MO. The Market is on this street. Please call if you have questions 636-734-6620

Boulevard Farmers Market

closed

TGFM Winter MarketAt Tower Grove Park Jan 17 Canceled due to weatherFeb 7 &amp; 21Mar 7 &amp; 21Time: 10 am - 1 pm

Tower Grove Farmers Winter Markets

Welcome to Sugar Creek Piedmontese Store

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area.

Our current service areas can be found under our Service Location page.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!

You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until the cutoff hour for your service region.

Have a question? We have answers. Here are some common ones: What are your order cutoff times? Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area., Where do you deliver? Do you have pickup locations? Our current service areas can be found under our Service Location page., Why do I see a pre-authorization / payment hold on my statement? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!, Why do I see a pre-authorization / payment hold on my statement? You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., etc.

Shop Sugar Creek Piedmontese

All Products

All Products (115)

Sausage - Old Country -

Bacon -Hickory Smoked Natural Cure

Chicken Backs (Bones) - 4 backs to pkg (Small)

Beef Sticks - Jalapeno cheddar

Beef Soup Bones

Chicken Wings - 8 per pkg

Beef Liver

Chicken Hearts

Chicken Eggs - Small

Beef Ribeye Steak - Bone-in

Bulk Beef - Half

Chicken Broth canned- pint

Beef Sirloin Steak

Pork Baby back Ribs

Lamb Ribs

Chicken Eggs - pullets

Chicken - whole

Chicken Eggs

Pork Leaf Lard

Ground Beef 90% lean

Top Round Roast

Tri-Tip Roast

Beef Kebobs

London Broil

Beef Heart

Beef Tongue

SCP Insulate Tote

Ground Pork

Beef Short Ribs - Bone-in

Short Ribs - Boneless

Short Ribs - Korean Style

Ribeye Roast - Boneless

Chicken - Ground

Ground Beef 90% lean - 10 lb bundle

Eye of Round steak (thinly sliced)

Oxtail

Sugar Creek Piedmontese

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